Brinjal Love

We are so in love with the new stock that has just arrived at our doorstep!

We have just received the most wonderful, shiny skinned Organic Black Giant Brinjals from White Mountain Natural Produce, #Wolesley! With their majestic purple skins and their amazing health benefits we couldn’t recommend anything better to tantalize your taste buds!

Here are some tips for preparing your brinjals and an awesome Brinjal and Carrot Curry recipe to enjoy after you order your lucky share of this awesome produce!

Preparing Brinjals:

**Rather use a stainless steel knife to cut the brinjal as it prevents the chemical reaction between pytochemicals present in brinjal and metal.
**As you cut brinjal, put them in salt water or sprinkle salt over the pieces. This removes the compounds that render bitter taste to the vegetable. It also makes your dish more tasty and palatable.
**Brinjal can be added to any dishes like sambhar, pizza or pasta or can be consumed even in fried, baked, sauted, grilled, roasted or steamed form.

BRINJAL AND CARROT CURRY

**INGREDIENTS**

*2 Brinjals, large
*4 Onions, medium size
*4 Bell Peppers, any color
*4-6 Carrots, medium size
*1 can Chopped Tomatoes
*1 can Tomato Paste
*2 cups Chick Peas, pre-cooked
*1 cup Raisins
*2 tbsp. ground Cumin
*2 tbsp. Paprika
*2 tbsp. ground Turmeric
*1 tbsp. ground Cinnamon
*Cayenne Pepper to taste
*3 cups Basmati Rice, brown, cooked in 6 cups water

**METHOD**
Wash the brinjal and peppers and peel the onions and carrots.

When the rice water begins to boil, add the basmati rice, cover the pot and lower the heat to simmer. When the water is absorbed into the rice, turn off the heat.

Slice the brinjal, removing the stem and flower ends, and cut the slices into bite sized cubes and place in the covered baking dish or wok. Split the peppers in half lengthwise, removing the stems and seeds. Coarsely dice the peppers and onions and add to the brinjal. Slice the carrots into the other veggies and add the cinnamon, cumin, paprika, turmeric, hot pepper, and mix well.

Stir-fry the brinjal curry in the wok or a pot with a little water, mixing every 10 minutes until the veggies are tender.

When the veggies are tender, add the crushed tomatoes, tomato paste, chick peas, and raisins, and mix well and simmer for another 5-10 minutes to heat everything and blend the flavors.

Serve the brinjal curry over a bed of brown basmati rice and enjoy.

Be sure to follow us on Instagram @ethical_co_op and tell us what you thought about this recipe!

Lot’s of sunshiny love
The Ethical team